For the topping:
- 1 (7-ounce) can chipotle chiles in adobo sauce (such as Casa Fiesta)
- 2 and 1/4 pounds sweet potatoes
- 1 cup plain non-dairy milk
- 1 teaspoon coarse salt
- 1/4 teaspoon cracked black pepper
- 2 (14-ounce) packages Lightlife ground beef
- Cooking spray
- 2 cups chopped onion
- 1 cup chopped carrot
- 3 minced garlic cloves
- 1 cup frozen green peas, thawed
- 1/2 cup crushed tomatoes
- 1/4 cup chopped fresh parsley
- 3 tablespoons steak sauce (such as Whole Foods 365)
- 2 tablespoons tomato paste
- 1/2 teaspoon cracked black pepper
Note: chipotle chiles freeze well in tupperware; just defrost before using either the chiles or adobo sauce in your next recipe that calls for them. I use Casa Fiesta brand because it is the only one I know of that does not include potentially non-vegan sugar in the ingredient list.
2. Peel the sweet potatoes, and cut into 1-inch pieces. Place the potatoes in a saucepan and cover with water; bring to a boil. Continue to cook for 15 minutes, until tender. Drain. Place the sweet potatoes in a large bowl, along with the chopped chipotle chile, the 2 teaspoons adobo sauce, milk, salt, and 1/4 teaspoon black pepper. Beat at medium speed until smooth. I found a stand mixer worked better for this step than a hand mixer (which caused milk to splatter).
3. Meanwhile, cook the Lightlife beef in a large skillet coated with cooking spray over medium-high heat until browned, breaking apart into smaller pieces with a fork as it cooks - it will take about 5 to 6 minutes. Remove from the pan and drain on paper towels.
4. Re-coat the pan with cooking spray and add the onion, carrot, and garlic; saute for 8 minutes. Return the beef to the pan, along with the peas, crushed tomatoes, parsley, steak sauce, tomato paste, and 1/2 teaspoon black pepper. Cook for a final 2 minutes.
5. Spoon the beef mixture into a 3-quart casserole dish, and top with the sweet potato mixture, spreading evenly to the edges. Bake at 400 degrees for 30 minutes.
8 servings (1 portion), Calories 406
Just wonderful! Exactly the right amount of smokiness and spice from the chipotle, without overwhelming the rest of the dish. The sweet potatoes were a fun variation on white potatoes, and the beef filling was so savory and warming and hearty. I would make this dish again and again. I do recommend simmering the potatoes for about 10 minutes longer, so they are very tender and you can beat out all the lumps.